Dietary Polyphenols and the Prevention of Diseases

  title={Dietary Polyphenols and the Prevention of Diseases},
  author={Augustin Scalbert and Claudine Manach and Christine Morand and Christian Rémésy and Liliana Valdez Jim{\'e}nez},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={287 - 306}
Polyphenols are the most abundant antioxidants in the diet and are widespread constituents of fruits, vegetables, cereals, dry legumes, chocolate, and beverages, such as tea, coffee, or wine. Experimental studies on animals or cultured human cell lines support a role of polyphenols in the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, or osteoporosis. However, it is very difficult to predict from these results the effects of polyphenol intake on disease… 

Protective Effects of Dietary Polyphenols in Human Diseases and Mechanisms of Action

Modulation of multiple cell signaling pathways, including transcription factor NF-E2-related factor 2, nuclear factor-κB, mitogen-activated protein kinases, cytokines, cyclooxygenase, lipoxygenases, apoptosis-related proteins, and cell cycle proteins could explain the antioxidant actions of dietary polyphenols.

Polyphenols and prevention of cardiovascular diseases

Future intervention studies should include a detailed assessment of the bioavailability of polyphenols, and more studies with purepolyphenols will also be needed to establish their role in the prevention of cardiovascular diseases.

Polyphenols as dietary supplements: A double-edged sword

A considerable amount of evidence is accumulating which supports the hypothesis that high-dose polyphenols can mechanistically cause adverse effects through pro-oxidative action, and polyphenol-rich dietary supplements can potentially confer additional benefits but high-doses may elicit toxicity thereby establishing a double-edge sword in supplement use.

Natural Polyphenols: Potential for Disease Prevention

It is absolutely vital to realize that the intake of polyphenols-rich foods has to be considered as protective measure against the development of the epidemic of chronic diseases rather than a cure, at least for the present time.

Polyphenols and Skin Cancers

Dietary Anti-Aging Polyphenols and Potential Mechanisms

The aim of this review is to critically evaluate the experimental evidence demonstrating the beneficial effects of polyphenols on aging-related diseases, including antioxidant signaling, preventing cellular senescence, targeting microRNA, influencing NO bioavailability, and promoting mitochondrial function.

Potential role of phytochemicals in metabolic syndrome prevention and therapy

Clinical studies are needed to better understand the role of bioactive compounds in the prevention and management of MetS, as inconsistent or conflicting results have been found in clinical trials when other promising compounds in vitro or in animal studies were used.



Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies.

  • J. Lampe
  • Medicine
    The American journal of clinical nutrition
  • 1999
Experimental dietary studies in humans showed the capacity of vegetables and fruit and their constituents to modulate some of these potential disease-preventive mechanisms, including modulation of detoxification enzymes, stimulation of the immune system, and reduction of platelet aggregation.

Intake of Flavonols and Flavones and Risk of Coronary Heart Disease in Male Smokers

Flavonols and flavones are antioxidant polyphenolic compounds found in tea, vegetables, fruits, and wine. In experimental studies they have been effective free radical scavengers, metal chelators,

Dietary flavonoid intake and risk of cardiovascular disease in postmenopausal women.

Of the foods that contributed the most to flavonoids intake in this cohort, only broccoli was strongly associated with reduced risk of CHD death, and the data of this study suggest that flavonoid intake may reduce risk of death from CHD in postmenopausal women.

Inhibition of carcinogenesis by dietary polyphenolic compounds.

This chapter reviews the inhibition of tumorigenesis by phenolic acids and derivatives, tea and catechins, isoflavones and soy preparations, quercetin and other flavonoids, resveratrol, and lignans as well as the mechanisms involved based on studies in vivo and in vitro.

Green tea extract only affects markers of oxidative status postprandially: lasting antioxidant effect of flavonoid-free diet*

The overall effect of the 10-week period without dietary fruits and vegetables was a decrease in oxidative damage to DNA, blood proteins, and plasma lipids, concomitantly with marked changes in antioxidative defence.

Flavonoid intake and risk of chronic diseases.

The risk of some chronic diseases may be lower at higher dietary flavonoid intakes, and a trend toward a reduction in risk of type 2 diabetes was associated with higher quercetin intakes.

Dietary catechins and epithelial cancer incidence: The Zutphen elderly study

Because tea, the major catechin source in this population, was not associated with cancer risk, it seems unlikely that catechins are responsible for the observed inverse trend between non‐tea catechin intake and lung cancer incidence.

Intake of flavonoids and risk of dementia

The intake of antioxidant flavonoids is inversely related to the risk of incident dementia, and is associated with a lower incidence of dementia in a cohort of 1367 subjects above 65 years of age.

Dietary flavonoids and the risk of lung cancer and other malignant neoplasms.

The association between flavonoid intake and lung cancer incidence was not due to the intake of antioxidant vitamins or other potential confounding factors, as adjustment for factors such as smoking and intakes of energy, vitamin E, vitamin C, and beta-carotene did not materially alter the results.

Effect of fruit juice intake on urinary quercetin excretion and biomarkers of antioxidative status.

Urinary excretion of quercetin seemed to be a small but constant function of quERCetin intake, and short-term, high intake of black currant and apple juices had a prooxidant effect on plasma proteins and increased glutathione peroxidase activity, whereas lipid oxidation in plasma seemed to decrease.